There’s something magical about a bowl of creamy roasted butternut squash soup when the weather turns chilly. I first fell in love with this recipe during a particularly blustery fall weekend when my neighbor brought over a steaming pot – one taste and I was hooked! What makes this version special is how roasting the squash first brings out its natural sweetness, creating this velvety, rich base that feels like a warm hug in every spoonful. And trust me, it’s way easier to make than you’d think – just roast, blend, and stir in cream for that perfect silky texture. This soup has become my go-to comfort food when I need something nourishing yet simple enough for busy weeknights.

Why You’ll Love This Creamy Roasted Butternut Squash Soup

Oh friend, let me count the ways this soup will steal your heart! First off, that velvety texture – it’s like drinking autumn sunshine. The roasting step? Pure genius – it caramelizes the squash for rich, deep flavor you just can’t get from boiling. And here’s the best part: it’s so easy to make. Just chop, roast, blend – boom! Done. Plus, it’s packed with good-for-you stuff (hello, vitamin A!) but tastes indulgent enough for cozy nights in. My kids even gobble it up, and that’s saying something!

Ingredients for Creamy Roasted Butternut Squash Soup

Alright, let’s gather our cozy-making essentials! You’ll need:

1 medium butternut squash (about 2 lbs), peeled and cubed – trust me, fresh is best here
2 tbsp olive oil – divided for roasting and sautéing
1 small onion, chopped – yellow works great for sweetness
2 cloves garlic, minced – don’t skimp, it adds such depth!
3 cups vegetable broth – I always use low-sodium so I can control the salt
1/2 cup heavy cream – the magic behind that silky texture
1/2 tsp salt – plus more to taste at the end
1/4 tsp black pepper – freshly ground if you’ve got it
1/4 tsp ground nutmeg – just a pinch makes all the difference

Ingredient Notes & Substitutions

No heavy cream? No problem! Coconut milk gives a lovely dairy-free creaminess (use full-fat for best results). If you’re not vegetarian, chicken broth works beautifully too. For the squash, pre-cubed from the store is okay in a pinch, but fresh really does taste better. And if you’re feeling fancy, a drizzle of maple syrup at the end can amplify the squash’s natural sweetness!

How to Make Creamy Roasted Butternut Squash Soup

Okay, let’s get cooking! First, preheat your oven to 400°F (200°C) – this is where the magic starts. Toss those beautiful squash cubes with 1 tablespoon olive oil and spread them in a single layer on a baking sheet. Don’t crowd them or they’ll steam instead of roast! Pop them in the oven for 25-30 minutes until they’re fork-tender and getting those gorgeous caramelized edges. That roasting step? It’s what makes all the difference – turning ordinary squash into something extraordinary!

While your squash is roasting, grab your favorite soup pot (I use my big Dutch oven) and heat the remaining olive oil over medium heat. Toss in your chopped onions and let them soften up for about 5 minutes – you want them translucent but not browned. Now add the garlic – oh, that smell! – and cook just until fragrant, about 30 seconds. Don’t let it burn!

When your squash is perfectly roasted, add it to the pot along with the vegetable broth. Bring everything to a gentle boil, then reduce the heat and let it simmer for about 10 minutes to let all those flavors get to know each other. Now comes the fun part – blending! I swear by my immersion blender (so much easier than transferring hot soup!), but a regular blender works too – just do it in batches and be careful with the steam. Blend until silky smooth – you shouldn’t feel any squash chunks.

Finally, stir in the heavy cream, salt, pepper, and that pinch of nutmeg. Taste it – this is where you make it yours! Need more salt? Go for it. Want it creamier? Add another splash of cream. Heat it gently for 2-3 more minutes, and voila – the coziest bowl of comfort you’ve ever tasted!

Tips for Perfect Creamy Roasted Butternut Squash Soup

Here’s my secret weapons: roast your squash until it’s almost too dark – those browned bits add amazing flavor! Go easy with the blender – over-processing can make it gluey. And always, always taste before serving – I usually add an extra pinch of salt at the end to make the flavors pop!

Serving Suggestions for Creamy Roasted Butternut Squash Soup

Oh, let me tell you how I love to serve this soup! A warm, crusty baguette is my go-to – perfect for dipping into that creamy goodness. Sometimes I’ll sprinkle fresh thyme or sage on top for a pretty (and tasty!) garnish. For heartier meals, pair it with a simple arugula salad – the peppery greens balance the soup’s sweetness beautifully. And if I’m feeling fancy? A swirl of cream and toasted pumpkin seeds make it dinner-party worthy!

Storing and Reheating Creamy Roasted Butternut Squash Soup

Here’s the scoop on keeping your soup delicious! Store leftovers in airtight containers in the fridge for up to 3 days – it actually tastes better the next day! For freezing, skip the cream and freeze just the blended squash base for up to 2 months. When reheating, do it gently over low heat and stir in fresh cream at the end to prevent separation. Trust me, this method keeps that silky texture perfect every time!

Nutritional Information for Creamy Roasted Butternut Squash Soup

Here’s the skinny on this cozy bowl: each serving (about 1 cup) packs roughly 210 calories with 4g fiber and 3g protein. Remember, these are just estimates – your exact numbers will dance a bit depending on your specific ingredients and how generous you are with that cream drizzle!

Frequently Asked Questions About Creamy Roasted Butternut Squash Soup

Can I use frozen butternut squash? Absolutely! Just thaw and drain it well first. The texture might be slightly softer than fresh, but it’ll still taste delicious. Just skip the roasting step and sauté with the onions – the flavor won’t be quite as deep, but it’s a great shortcut for busy nights.

How do I make this soup vegan? Easy peasy! Swap the heavy cream for full-fat coconut milk (the canned kind) and use vegetable broth. The coconut adds a lovely subtle sweetness that pairs perfectly with the squash. I’ve served this version to dairy-loving friends who never noticed the difference!

What’s the best blender to use? I’m team immersion blender all the way – no transferring hot soup, easy cleanup! But if you’re using a regular blender, work in small batches and leave the center cap off (cover with a towel) to let steam escape. And please, please let the soup cool slightly first – I’ve learned that lesson the hard way!

Can I make this ahead for guests? You bet! It actually tastes better the next day. Just prepare through the blending step, then refrigerate. When ready to serve, gently reheat and stir in the cream. The flavors will have melded beautifully, making you look like a kitchen rockstar!

Share Your Creamy Roasted Butternut Squash Soup Experience

I’d love to hear how your soup turns out! Did you add your own twist? Snap a pic and share it with me – nothing makes me happier than seeing your cozy soup creations. Leave a comment below or tag me on social media so we can gush about that velvety texture together!

1 Amazing Creamy Roasted Butternut Squash Soup Recipe

Print Recipe

A smooth and flavorful soup made with roasted butternut squash, perfect for cold days or a comforting meal.

Author: Nada
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Yield: 4 servings 1x
Category: Soup
Method: Roasting, Blending
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 medium butternut squash (about 2 lbs), peeled and cubed
2 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
3 cups vegetable broth
1/2 cup heavy cream
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground nutmeg

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Instructions

Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tbsp olive oil and roast for 25-30 minutes until tender.
In a large pot, heat the remaining olive oil over medium heat. Add the onion and cook until soft, about 5 minutes.
Add the garlic and cook for another minute until fragrant.
Add the roasted butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
Use an immersion blender to puree the soup until smooth.
Stir in the heavy cream, salt, pepper, and nutmeg. Heat gently for another 2-3 minutes.
Serve warm, optionally garnished with a drizzle of cream or fresh herbs.